Palak Na Bhajiya - પાલક ભજીયા | Crispy Palak Bhajiya Gujarati | Gujarati Recipes

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Palak Bhajiya
Palak Na Bhajiya are very quick to make and today we will make this bhajiya recipe in a different way. This Gujarati Bhajiya recipe is not only tasty but is crispy and crunchy. You can enjoy this bhajiya recipe with sauce or chutney. While making this bhajiya recipe I have finely chopped the spinach which gives a nice texture to the bhajiyas and makes them crispy. To give these bhajiyas a nice taste a special powder is prepared using peppercorns, coriander seeds and fennel seeds. Do try this palak na bhajiya recipe and enjoy with your family and friends.


Recipe:
Ingredients:
  • 2 Cups of Finely Chopped Spinach (Palak)
  • 4-5 Tablespoons of Gram Flour (Besan)
  • ¼ Cup Rice Flour (Chawal Ka Atta)
  • 1-1.5 Teaspoon Ginger-Garlic (Adrak-Lehsun) Paste
  • 10-12 Black Peppercorns (Sabut Kali Mirch)
  • 1 Teaspoon Fennel Seeds (Saunf)
  • 1 Teaspoon Coriander Seeds (Sabut Dhania)
  • 1 Teaspoon Carom Seeds (Ajwain)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili (Lal Mirch) Powder
  • 1 Teaspoon Dhana Jeera Powder
  • Juice of 1 Lemon
  • Salt
  • Oil
Procedure:
  1. Crush black peppercorns, fennel seeds, coriander seeds and make a coarse powder.
  2. In a mixing bowl take finely chopped spinach, add carom seeds, turmeric powder, red chili powder, dhana jeera powder, ginger-garlic paste, lemon juice and salt. Mix well.
  3. Add rice flour and gram flour. Mix well. As spinach consists moisture you won’t require water while preparing the batter. Don’t make the batter runny.
  4. Heat some oil and deep fry the bhajiyas. While frying the bhajiyas keep the gas flame medium. Fry them well and remove it in a bowl.

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